• Alie Powell

A Healthier Version: Jambalaya

Let me start this off by saying I love Jambalaya. However, like with many things I grew up eating it involves rice. Which as an adult my stomach just doesn't tolerate well anymore. SO again, I created my own version! Even better, it can be made in one pot and in about thirty minutes. Quick weeknight meals are my favorite, and this one is full of flavor! I hope you enjoy.


  • 2 T of olive oil

  • 2 boneless skinless chicken breasts - cubed

  • 2-3 T of Cajun Seasoning - amount based on preference of spice

  • 1 kielbasa sausage - bite sized pieces (turkey is what we usually use, but beef works here too)

  • 1/2 C of Pace Picante sauce - medium heat or mild works too

  • 2 bags of frozen cauliflower rice

  • Salt and pepper to taste as needed.


  1. In a dutch oven style pan or deeper stock pot heat oil over medium heat.

  2. Add in diced chicken and Cajun seasoning. Cook chicken thoroughly.

  3. Add in the sausage and the picante sauce. Mix well.

  4. Once that mixture has heated all the way through mix in the cauliflower rice. Cover to allow the cauliflower to defrost.

  5. Once the cauliflower is soften, break it apart with your wooden spoon/spatula and stir the mixture until completely combined. All the cauli-rice should be coated.

  6. Cover once more, and allow it to heat fully until bubbling. Once all flavors have combined. Taste and add salt/pepper as needed.

  7. Serve and enjoy!


  • This meal can easily be made less spicy with a mild picante and 2T of seasoning rather than 3T.

  • This meal keeps well for about a week, and reheats well for leftovers.

  • Another yummy edition to this is shrimp, which my husband would prefer, I just don't like them! To add shrimp, just take about a cup of fresh or frozen peeled shrimp and toss them in after step 6 so that you do not over cook them. They cook quickly and will get rubbery fast. Once the shrimp are fully cooked you're ready to eat!

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